Description
These wholesome breakfast cookies are packed with fiber, protein, and natural sweetness. Perfect for on-the-go mornings or a guilt-free snack. Made with oats, bananas, and nut butter for sustained energy.
Ingredients
Scale
For the Crust:
- For dry ingredients:
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- For wet ingredients:
- 2 ripe bananas, mashed
- 1/4 cup almond butter
- 2 tbsp honey
- 1 tsp vanilla extract
- For mix-ins:
- 1/4 cup dark chocolate chips
- 1/4 cup chopped walnuts
- 2 tbsp chia seeds
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a large bowl, combine all dry ingredients (oats through baking powder).
- 3. In another bowl, mix mashed bananas, almond butter, honey, and vanilla until smooth.
- 4. Pour wet ingredients into dry ingredients and stir until just combined.
- 5. Fold in chocolate chips, walnuts, and chia seeds.
- 6. Scoop 2-tablespoon portions onto baking sheet and flatten slightly.
- 7. Bake for 12-15 minutes until edges are golden.
- 8. Let cool on baking sheet for 5 minutes before transferring to wire rack.
Notes
Store in airtight container for up to 5 days. For vegan version, substitute honey with maple syrup. Cookies will firm up as they cool. Can be frozen for up to 2 months.